I love traditional yeasted cinnamon buns but they require advanced planning and several hours of time for the dough to rise. I don’t know about your family, but when my kids request cinnamon buns for breakfast, they want them five minutes ago, not later this afternoon! That’s where this quick and easy cinnamon bun recipe comes in.

Tweaked a bit from Cook’s Illustrated, the recipe relies on a quick buttermilk biscuit dough rather than a yeast dough — so there’s no need to let the dough rise. These cinnamon buns are tender on the inside, golden and caramelized on the outside and, best of all, quick and easy to make.

What You’ll Need To Make Cinnamon Buns

Step-By-Step Instructions

Step 1: Make the Filling

Combine the brown sugar, granulated sugar, cinnamon, cloves, and salt in a small bowl. Add 1 tablespoon of melted butter and mix until the mixture resembles wet sand. Set aside.

Step 2: Make the Dough

In a large bowl, whisk together the dry ingredients for the dough. Note that it’s very important to measure the flour using the spoon and level method: spoon it into a measuring cup and level it off with the back edge of a knife. If you scoop it into the measuring cup, you will have too much flour and dry cinnamon buns.

Add the buttermilk and melted butter and stir with a wooden spoon until the liquid is absorbed and the dough looks shaggy.

Transfer the dough to a lightly floured work surface. Dust the dough lightly with flour and knead until the dough is almost smooth.

Step 3: Roll the Dough

Pat the dough into a small rectangle, then roll into a larger 12-inch x 9-inch rectangle. Brush the dough with 1 tablespoon of the melted butter, and then sprinkle the brown sugar topping evenly over top. Press the filling firmly into the dough.

Starting at the long end, roll the dough into a log and pinch the seam. Then cut the log into nine even pieces.

Lightly flatten the rolls with your hand to pack the filling in place.

Arrange the rolls in a 9-inch cake pan lined with buttered aluminum foil, then brush the rolls with the remaining melted butter.

Step 4: Bake

Bake the cinnamon buns for about 25 minutes, until the rolls are golden brown.

Use the foil overhang to transfer the rolls to a cooling rack. Let them sit about 5 minutes, then pull them apart.

Step 5: Glaze

Make the buttermilk glaze by whisking the buttermilk, cream cheese and confectioners’ sugar together in a small bowl.

Drizzle the glaze liberally over the buns and enjoy warm. (These cinnamon buns are best fresh out of the oven, but they can also be stored in an air tight container and reheated with excellent results.)

Note: As mentioned, this recipe is tweaked from Cook’s Illustrated. I found their recipe to be good but tooth-achingly sweet, so I reduced the sugar significantly. I also increased the salt to balance things out a bit. This version also calls for a bit more flour than the original, making the dough easier to work with.

Quick Cinnamon Buns with Buttermilk Glaze

When you don’t have time to wait for a slow-rising yeast dough, these crave-worthy cinnamon buns are the answer.

Servings: Makes 9 buns

Prep Time:30 Minutes

Cook Time:25 Minutes

Total Time:55 Minutes

Ingredients

For the Cinnamon Buns

2/3 cupdark brown sugar, packed

1/4 cupgranulated sugar, divided

2 teaspoonsground cinnamon

1/8 teaspoonground cloves

1/8 teaspoon plus 1 teaspoonsalt, divided

8 tablespoonsunsalted butter, melted, divided

3 cupsall-purpose flour, spooned into measuring cup and leveled off with knife, plus more for dusting work surface

1-1/4 teaspoonsbaking powder

1/2 teaspoonbaking soda

1-1/4 cupslow fat buttermilk

For the Glaze

1-1/2 tablespoonscream cheese, at room temperature

2 tablespoonsbuttermilk

3/4 cupconfectioners' sugar

Instructions

Adjust oven rack to middle position and preheat oven to 425°F. Line a 9-inch square cake pan with aluminum foil and brush with one tablespoon butter.

Combine the brown sugar, 3 tablespoons granulated sugar, cinnamon, cloves and 1/8 teaspoon salt in a small bowl. Add one tablespoon of the melted butter and stir with a fork or fingers until the mixture resembles wet sand. Set aside.

In a large bowl, whisk together the flour, remaining tablespoon granulated sugar, baking powder, baking soda and 1 teaspoon salt. Add the buttermilk and 3 tablespoons of the melted butter buttermilk to the dry ingredients and stir with a wooden spoon until the liquid is absorbed; the dough will be sticky and shaggy. Transfer the dough to a lightly floured work surface. Knead, lightly dusting more flour as necessary, until just smooth and no longer shaggy, about 1 minute.

Lightly dust the surface again. Pat the dough into a small rectangle, then roll into a 12x9-inch rectangle, dusting more flour sparingly if necessary so the dough doesn't stick to the rolling pin. Brush the dough with 1 tablespoon of the melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Using your hand, press the filling firmly into the dough. Starting at the long side, roll the dough, pressing lightly, to form a tight log. (If the dough sticks to the surface, use a sharp knife or dough scraper to release it.) Pinch the seam to seal. Roll the log seam-side down and, using a sharp knife, cut it evenly into 9 pieces. Turn the pieces over on their flat sides, and slightly flatten each piece with your hand to seal the open edges and keep the filling in place. Place the rolls in the prepared pan and brush with the remaining butter. Bake until the edges are golden brown, 23 to 25 minutes.

Meanwhile, make the glaze. In a medium bowl, whisk together the cream cheese and buttermilk until thick and smooth (the mixture will look like cottage cheese at first). Add the confectioners' sugar and whisk until smooth glaze forms.

When the buns are done, use the foil overhang to lift them out of the baking pan and onto a wire rack. Let cool for 5 minutes, then carefully separate the buns, using a knife if necessary. If you find the buns are sticking a bit to the foil, transfer them to a wire rack. Drizzle the glaze evenly over the buns. The buns are best served warm; leftovers may be stored in an airtight container at room temperature.

Nutrition Information

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

Made these today, and like so many of your recipes that I’ve tried, I was happy with the results. One suggestion I have, however, is that the ingredients list could be modified to indicate that, like the salt, both the butter and the sugar quantities have a divided use. The division of the melted butter became clear after I read through the recipe, but even after reading the recipe, I missed the fact that, although 1/4 cup of sugar was listed, only 3 tablespoons of that quantity was used with the brown sugar. The remaining 1 tablespoon had to be added to the flour mixture. Other than that, the recipe worked well. Warning…you’ll be tempted to eat two of these. Don’t do it!

Jenn…you are my new superhero! From a woman who struggles with making anything decent using yeast, your recipe is perfect because it is quick and simple (and requires no yeast to mess up). My picky family devoured these and commented how amazing they thought I was. Thank you for making me look good 🙂 I LOVE your recipes. They are for real people with real families.

5 stars for taste, 3 stars for appearance / ease of recipe, so averages to 4 stars. I measured the ingredients by weight and the dough looked just like the picture. I was very careful about not overworking the dough and dusted the surface with about the same amount as in the photos. But when it came time to rolling these into spirals, the dough was wet and there was a lot of filling. It tore and stuck to itself and the filling spilled out. I cobbled them into roundish shapes and they baked up kind of misshapen, not pretty like the photo.

That said, these tasted wonderful. The biscuit dough bakes up very tender, as good as the yeasted rolls in my opinion, and a lot less work! I also added some orange zest and juice to the icing. Next time I will use less filling and be a bit more generous on the flour to try to prevent sticking.

Hello! I live in Australia and we don’t have buttermilk readily available. Is there a substitute you could reccommend for this recipe? Hope your loved ones are happy and healthy during this tricky time.

Hi Jen, I love all your recipes and always recommend your blog and cookbook to friends. I have sourdough starter and was wondering if I can omit the baking soda and powder and replace with the sourdough starter in the cinnamon rolls recipe?

Hi Jennifer, first of all my mom and I have been making your recipes for years and haven’t found a four star recipe yet! Thank you for sharing them! Regarding this recipe, I’m not sure what I did wrong, but I’ve made it twice and both times when it came time to knead the dough, the dough was so wet I had to add almost an extra half cup of flour, just to get it to come together. Then once the rolls were finished baking, the dough seemed tough, not soft and melt-in-your-mouth. Do you have any ideas as to what I might be doing wrong? Would over kneading make the dough tough?

Hi Jessica, sorry you’ve had a problem with these! What brand of flour are you using? Sometimes with all other things equal, the flour can make a difference. And, yes, overkneading would have contributed to the tough texture of the finished buns.

These were delicious and easy! I love yeasty cinnamon rolls, so I was surprised at how little I missed the yeast. I didn’t use all the sugar filling, seemed like too much to fit inside. The clove was a nice subtle touch, and the cream cheese frosting was wonderful. Loved by all.

Made these today, and like so many of your recipes that I’ve tried, I was happy with the results. One suggestion I have, however, is that the ingredients list could be modified to indicate that like the salt, both the butter and the sugar quantities have a divided use. The division of the melted butter became clear after I read through the recipe, but even after reading the recipe, I missed the fact that, although 1/4 cup of sugar was listed, only 3 tablespoons of that quantity was used with the brown sugar. The remaining 1 tablespoon had to be added to the flour mixture. Other than that, the recipe worked well. Warning…you’ll be tempted to eat two of these. Don’t do it!

Like the rest of the world, we are spending a lot of time baking these days (something I’ve just never had much patience for). Made these this morning and they were so easy and so delicious – will make anyone a superstar of their house. Followed recipe exactly – try them!

Delicious – my 14 yr old son made these today. The glaze turned out a bit clumpy b/c of the cream cheese. He said it was soft – so I’m wondering if you know what he should do differentlynext time. Thanks!

I made these a couple of years ago and thought they were dry. Today (winter dreary) I found I had 1 cup of buttermilk that I didn’t have a plan for SO I said, “I’ll give this recipe a try again”. I am glad I did! Tender, moist and not TOO sweet PLUS super easy to make. By time yoga practice in the living room was done, so were these little yummies were ready in the kitchen. I think that last time I might have over worked the dough, much like I would with yeast dough. This time I just worked dough until it just “clung” together and then rolled out. Turned out great!

These were delicious although they didn’t turn out perfect. I think I didn’t wrap them tightly enough because the brown sugar mix leaked out of the bottom of the buns quite a bit. They were a little dense (per my husband)- is it possible that I overdid it on the kneading? Despite these hiccups they were so good and I’m looking forward to making them again. 5 stars because I think this has the potential to be excellent (if you don’t make the same mistakes I did). Oh btw I didn’t have cloves (& refused to purchase a $10 spice that I never use) so I ended up using allspice instead-seemed to be a good swap.

Side note- I liked the glaze but felt there wasn’t enough. Maybe that’s just my sweet tooth talking or the fact that I lost some of that brown sugar gooey goodness to the bottom of the pan. Either way I might add a bit more cream cheese and buttermilk next time to increase the amount of glaze (possibly a couple of tbsp extra confectioners sugar too).

We made them with the kids today and had fun making and eating them. They were good, although a bit too hard for my taste. Are they supposed to be soft? Maybe I should bake them for a shorter period of time or at a lower temperature next time?

Our family loved these quick cinnamon buns! We woke up to a surprise spring snow day, so this was a great option to get a yummy breakfast treat in the oven quickly, without waiting for yeasted rolls to rise. This dough was really easy to work with. Will definitely make again!

Hi Jenn from another Jen! I made these today for my daughter. She just got home from school and sampled and loved them. Thank you again for a delicious and easy recipe. I had an 8×8 pan and they fit great.

Perfection! My first time making homemade cinnamon rolls and my whole family loved them! Perfect combination of soft and crispy. Followed all your helpful instructions to a T, with the slight detour of making homemade buttermilk with milk and vinegar. We love you, Chef Jenn! My six and three year old kids always look forward to your recipes.

Hi Marsha, I think the glaze is best with cream cheese. That said, one reader commented that she used Greek yogurt in place of the cream cheese and was happy with the result. (Please keep in mind that I haven’t tried this myself.) I’d love to hear how they turn out if you try it!

Jenn, is there a way you could add reviews or questions regarding your cookbook recipes? I would love to hear what others think of some of the recipes and sometimes have questions. In this case, I want to make the cinnamon swirl bread but only have two 8×4 loaf pans. I would rather not buy a loaf pan just for the recipe. could I use two 8×4 pans or could you advise on reducing the recipe?

Hi Janet, I’m not sure that we’ll be adding that functionality to the blog, but if you ever have any questions about the cookbook recipes, feel free to email me at [email protected]. Always happy to help! And regarding the cinnamon swirl bread, I think you could probably get away with using two 8 x 4-inch pans and making slightly smaller loaves. They’re likely to take a little less time in the oven, so make sure you keep a close eye on them. Hope you enjoy!

I wanted to update my 1star review to 3 stars but unfortunately, I can’t edit nor can I delete the older one. What I did is I put the buns in a container with plastic wrap for 16+hours and they finally became a little softer so my husband liked them. He said they were very good.

Hi Jenn, I’m sat here reading your cinnamon swirl bread recipe in the book which I love already and it only arrived yesterday. 2 questions if I may and they apply to the book in general, when you state eggs do you mean medium or large? And are the oven temperatures for a conventional oven or fan? I’m using fan and my herb & garlic roast potatoes browned much quicker than your cooking time tonight. Thanks as always, Maxine

Hi Maxine, I’m so happy you like the book. My UK readers got it first…we are still waiting here in the States! Eggs are always large and oven temperatures are always conventional, so that explains the potatoes. Hope you were able to salvage them! ❤️

Absolutely I did, just turned the oven down a good bit and cooked the fish earlier, pan roasted cod with garlicky tomatoes & basil (no halibut in my freezer!). I posted a photo on your facebook page. My 11 year old daughter loves cooking too and did most of it. Feel lucky to have your book already and can’t wait make the cinnamon bread, hope it looks as lovely as yours! xx

Hi Jenn, I’m yet to make the bread but as my girls have a friend over I thought I’d try the quick cinnamon buns. Oh such a shame, I’ve never had a mishap with any of your recipes but these sadly were my first. The dough was extremely wet & sticky and after adding more flour I thought I may have salvaged them but when it came to rolling there was just no hope! So I just picked up lumps off he counter stuck it in tin and baked it anyway. So the flavour was amazing but I would be loathe to try them again for fear of the same thing happening. I wish I knew how some people had perfect results and some far from perfect like me!! Next time I will definitely try the bread from your book! Happy weekend from the UK 😀

— Maxine

So sorry to hear you had a problem with these, Maxine! The dough should be a bit sticky, but you should still be able to work with it. Is there any chance you measured something incorrectly?

— Jenn

These were yummy and fast! Mine cooked in a few minutes less time and had a bit of a crunch around the edges. A great substitute for more time consuming yeast rolls, though I do prefer the yeast dough. My kids were happy.

This is a wonderful modification of the Cooks Illustrated recipe, which I have also tried. You’re right, those rolls are too sweet, but I also found the dough to be way too wet. I ended up adding quite a bit of flour during the kneading process, and although the rolls were still good, they were leaning toward being tough. You’ve added flour to the initial mixture, which took away that wet stickiness and let me knead just the right amount of time. This time, the rolls were soft and tender inside. Fabulous! Thank you!

Just made these – Amazing!!! Added a bit more cream cheese to the icing to make it cheesier. My family couldn’t believe these were homemade!! Thanks for the great recipe. This is the second one of yours that I’ve made – first were the lemon squares. Also amazing!! Love how accurate and detailed your recipes are and love the step-by-step visuals! Can’t wait to make many more!!

Made these this morning! Measurements were perfect. Buns browned nicely after the minimum cook time but next time will keep buns in for the extra 2 minutes for the centres. Tasted fabulous. Texture reminds me of ikea cinnamon buns but these are 100 times more flavourful and softer. Will definitely make again. No rise time!!! Note that some ingredients are divided. I put the 1/2 tsp of salt in the filling instead of the 1/8 and ended up making four times the filling for later use. Oh well, shouldn’t be a problem. Thanks for doing all the recipe tweaking for me. This one’s a keeper!

My kids said these were “better than chocolate”! I will definitely make them again, but I am curious if I want them to be a little lighter, less dense would I manipulate the dough less or more?
Thank you for another great recipe!

These were great! Especially for no yeast and convenience – had all ingredients on hand and did the buttermilk sub. with milk/lemon juice. I did tear some holes while rolling up the sugared dough but no biggie! Wasn’t noticeable in the end. I do have to say I think it would’ve been a lot worse if I wasn’t rolling it out on flour dusted parchment so I’d recommend using that. (Plus bonus of easier cleanup that way) thank you so much for all of these recipes I haven’t had a fail yet!!! And I’ve made 10+

I’ve made many of your recipes and loved them all up until this one, which I felt was just okay, perhaps too sweet and just not what I expected. I know everything is subject to personal taste and I would advise others to give these a try, maybe they will love them. But I just don’t think this is a slam dunk like all of the other recipes of yours that I have tried.

I’m making your cinnamon buns for Easter morning. I usually read the recipe a couple of times and read the comments to avoid any pitfalls. I noticed the 2nd time in reading your recipe — that your recipe calls
for unbleached all-purpose flour. Glad I noticed this as I need to add this to my grocery list. I’m wondering if the people with the “stickiness” problems were using bleached all purpose flour and if that could be the reason? Thanks for the recipe!

Hello Jenn, I love each and every one of your recipes that I’ve tried and always follow them to the letter. But what did I do wrong with the cinnamon rolls? The dough was so sticky that it fell apart when I tried to roll it (leaving holes that the cinnamon filling came through and sticky dough all over my hands). I added a little extra flour, but that wasn’t enough. I still baked them and the taste was very good, but they were more like balls than rolls. Help! I will try them again, but first I’d love to read your thoughts on where I went wrong. Your fan, Karen

Hi Ngariza, for the butter, I would recommend softening it instead of fully melting it, and then using a measuring spoon to measure out the amount you need. Regarding the cream cheese, you can use a measuring spoon as well. (If you coat the measuring spoon with a tiny bit of cooking spray, it will release more easily.)

This is a very nice easy recipe. The only thing I would mention is to leave the cloves out. Even the small amount called for is quite noticeable. I dislike cloves so that ruined the first batch I made for me. Otherwise, this recipe is one I’ll use often in the future.

Hi Jen,
If I wanted to make these ahead of time, could I roll and wrap the log in the evening and bake in the morning or do you think the filling would get pasty? I look forward to trying these!
Every time I try a new recipe, my kids first ask, “Is this from your favorite lady?!” 🙂
Best,
Veronique

Absolutely delicious. My family would not comment because I’m a diabetic but, as usual, after they were devoured they couldn’t stop raving about them. And after everyone left for work, I stole one. I had no confectioners sugar so made a frosting out of cream cheese, milk and maple syrup.

Hi,
I made this cinnamon rolls this morning to surprise my hubby since he loves these kind of rolls; they turned out ok; However, I had a few problems with the procedure, I was doing fine (I think) until I had to roll them into a log, it was so sticky it adhered to the counter so I had to put more flour so that I could roll it (I had to force it literally). Also, after I cut them, every piece was kind of soggy and it was hard to press them down so that they could have the shape of a cinnamon roll. After cooking them for 23 minutes, they were a little bit burned on top and the inside was a little soggy, I even thought they were still raw but they weren’t. What did I do wrong? I am new in making these kind of rolls and I really want to learn how to make them right 🙁 Thank you in advance.

Sorry to hear you struggled with these Rita! I’m wondering if maybe you mis-measured the flour and didn’t use enough. Also, was your rack set to the middle spot in your oven? If not, they may have baked a bit unevenly.

Have never made cinnamon buns without yeast, so I was intrigued. You weren’t kidding about quick!
These turned out really well. Enjoyed the cream cheese glaze. Will definitely make these again, when I don’t want to make the yeasty ones.
My all time favourite cinnamon buns are made with Yukon gold potatoes. Are time consuming, but worth it.http://www.bonappetit.com/test-kitchen/cooking-tips/article/yukon-gold-cinnamon-rolls

I made these today in a spelt, dairy-free version (due to allergies) and my kids and I loved them! My 6 year old wanted me to send you a message thanking you, and even reminded me as she was tucked into bed.

Okay ~ these look crazy restaurant delicious!! I have only tried to make cinnamon buns a couple of times in the last decade with such dismal results that I gave up. But I re-energized after seeing this recipe and I’m going for it!!

I can’t remember if commented on this recipe before and frankly I don’t care because it is so worthy of another comment!!! I had a hungry crew cutting down trees over the weekend and I know this recipe is amazing from making them several times before…Well one of the comments was “These are the best cinnamon buns I have ever had!” So I made another batch the next day  The consistency is amazing, the buttermilk dough and cream cheese glaze are a perfect pair! And the best part….they are in the oven, baked and ready in like 40mins!! Or maybe because I’ve made this recipe so many times….They are just so easy and come out perfect every single time! The only changes: sometimes I make six buns instead of nine… I was feeding some big guys, so I thought they’d appreciate a bigger bun! I have also used Jenn’s Toffee Glaze from the Sticky Banana Cake recipe instead of the cream cheese glaze, pure heaven! Honestly…if you haven’t tried this recipe, it is amazing, quick and you probably have the ingredients in your pantry! Perfect Christmas morning treat! Thanks again Jenn, your site is just amazing!

I love to make breads and other sweets. I do not buy any baked goods from the grocery store, when I make my own I know what goes into it.

Your cinnamon roll recipe looks delicious and I will be making it today. There was one other I found that I liked but I like to try different recipes. I have never tried to make cinnamon rolls without yeast so this is an interesting recipe. Thank you so much for sharing and I love your site. So many delicious recipes! Happy Holidays!

This has got to be one of the best desserts, I’ve ever made!! Can’t wait till Christmas so I can make it again. It’s very fluffy, light, sweet, has a bit of sourness to it, but in the most delicious way possible!! I didn’t change anything out of the recipe.

These look amazing! I LOVE cinnamon buns! I stopped buying the canned ones bc they always hurt my tummy! I love making bread but don’t have hours before breakfast to feed my 5 hungry children with yeast cinnamon rolls so I was super excited to find this recipe! Can’t wait to make them! One question though, if I double the recipe would you recommend making 2 seperate batches and using 2 pans or do you think one batch and one pan will work? Thanks!

I made these this morning and they were very tasty. I prefer a yeast cinnamon roll over the texture of these, but I do NOT prefer making them. Such a long process. This recipe is very easy to follow, has the perfect amount of sugar & cinnamon and my boys devoured them. Thanks, Jenn!

Firstly let me thank you for making my day million times better! As a cinnamon addict I was dying to finally make my own rolls and there I found it:) best recipie ever:) just happened that in the meantime I moved to Qatar and they don’t sell buttermilk over here …:( is there anything I can replace it with?
Thanks a million!
Have a lovely day!
Alexandra

Hi Alexandra, It’s easy to make your own buttermilk. To make 1 cup, add 1 tablespoon of lemon juice to a glass measuring cup, then add low fat milk to the 1-cup line. Let the mixture sit for 10-15 minutes until it curdles, and you’ll have buttermilk. Hope you enjoy the cinnamon buns 🙂

Thanks for this recipe, I’ve made it twice in the past 10 days for company with great success & rave reviews!

It is quick & easy, no rising time (yay!) and I love that it makes only 9 buns not too many — I love homemade cinnamon rolls (This recipe is my favourite flavours http://www.twopeasandtheirpod.com/cranberry-orange-cinnamon-rolls/) but always time consuming to make them homemade. And I tried the shortcut of Cinnabon can (for research purposes of course) and it tasted terrible – too many additives and tasted strongly of baking powder – ugh! So I’m so glad to have found this recipe!!

The second time I made it last night I adapted the recipe –
* only used 3 oz of butter melted
* I ran out of plain flour so had to sub in Self flour and omitted the salt and baking powder (and it still worked out fine!)
* 2nd time around I cut out the sugar in the dough mixture and that helped make these less sweet especially as I went with a sugar rub (see below)
* used the Two Peas and their Pod filling idea: http://www.twopeasandtheirpod.com/cranberry-orange-cinnamon-rolls/ by mixing zest of 1 orange with 3 tablespoons of Granulated Sugar and sprinkling half on top of the Brown sugar (no granulated sugar) + ground Cinnamon + ground Cloves mixture then sprinkling a handful of Dried Cranberries on top then roll!
* cut the dough log and dipped each cut side (both cut sides) into the orange zest sugar rub then put in the pan and follow your instructions.
* Mine bakes for 28 minutes.
* I reduce the confectioners sugar to about 1/3 cup and next time maybe will mix in orange zest.

My adjustments were so tasty – I reccomend you try it out too.

When I first tasted the bun I was expecting the exactly the same as a cinnamon roll in terms of texture – it is good and about 98% similar, not as airy as yeast cinnamon buns but that’s to be expected – not too bad especially given the major time saved! I look forward to trying out different fillings like Stewed apples And a Maple Syrup glaze.

Mine didn’t last long because my company devoured then in 1 day! Yes agree best eaten warm but also good reheated in the microwave for less than a minute (obviously dependent on one’s microwave power) or in a low heat oven or toaster oven. Also my other taste testers preferred not to re-heat and still enjoyed it at room temp.

Thank you again for the helpful photos detailing the steps! Look forward to trying out some more of your recipes!

Hi Catherine, Unfortunately that won’t work for this recipe because the leavening agents are activated as soon as you add the wet ingredients; you need to get the buns in the oven right away or they won’t rise properly.

Delish! No cow milk allowed here, so I substituted a vegan-buttermilk (coconut milk+vinegar), and, while a bit crumbly, these still were fantastic. Light and sweet, flaky yet doughy, with great cinnamon flavor. For the glaze I used a butter/olive oil blend, water, vanilla and confectioners sugar.

My family and I absolutely LOVE cinnamon buns, so I had made these the day of Christmas Eve and had them Christmas morning with the in laws. They are amazing! Thank you for every single recipe you post. They are all amazing- elegant but very easy.

These are simply delisious. Easy to make and
perfect for a family treat and better for a brunch for more than an immediate family.
I especially like them with out nuts!!
I did leave out the cloves not a favored flavor

Made for dessert for a luncheon. Prepared the night before and overnight in the fridge. Baked after getting back to room temperature and these came out a treat. I put a little extra butter in the filling and it caramelised. I flipped the whole thing over onto a plate before adding the glazing. A gooey, sticky delicious dessert! Thank you :o)

I am always going to try a cinnamon roll recipie…but always end up buying frozen ones and bake…but I am definately going to get up the courage to do this recipie. Thank you so much for what looks to be an easy recipie that I’m sure will be delicious.

Needed to add approx 3/4 cup extra flour as dough was too sticky to work with. Wanted to refrigerate overnight and bake in morning, seemed a little dense. Probably should have given more time to come to room temperature before baking. Any recommendations for overnight refrigeration method? We loved the clove addition to the filling.

Made these on Sunday (Father’s Day)…they were a huge hit and I wouldn’t change a thing to the recipe. Even fussy husband who loves Grandma’s cinnamon rolls said that these were terrific. And they were easy to put together first thing in the morning (Grandma’s cinnamon rolls have to rise TWICE before baking, but not these).

Made these rolls over the weekend! They turned out great – flakey, gooey, and delicious. I really enjoyed how you posted pictures at different states of making the dough so I knew what to look for. Definitelly will be making them again. Thanks for posting another go-to recipe!

just made these and had a little bit of a mess on my hands – literally. My dough would not come together and was very sticky. I added more flour and then a little more and finally was able to get it to a place I could knead it. It was a humid night here and I don’t know if that had any effect on the dough. The finished product was a little dense, which I expected due to the extra flour but the flavor was good so I will try again.

I have made these twice now. In one week. They are truly amazing and will come out exactly like the photo thanks to Jenn’s easy instructions. The second time I made these, they were Hoovered up by 8 teens at a slumber party within seconds.

I made these cinnamon rolls at the last minute when my family was in town. They were great and came together so easily! I think I should have kneaded them a bit more because it wasn’t a smooth dough (so the texture of the cooked rolls wasn’t very smooth) but the taste was great! I also made 12 smaller rolls in a slightly larger pan (there were 6 of us so I wanted to make sure each person could have up to 2 rolls). My husband and I enjoyed the few leftovers for breakfast the next morning.

review for boos cutting board entry- I really love that these are a quick cinnamon bun, you can make them spur of the moment and u dont have to get up at 5 am to make them for breakfast. I also really like the simple ingredients list, all of the ingredients are pantry staples. My only hesitation is they look more dense than other cinnamon rolls (probably because they dont need time to rise) and I like fluffy flakey cinnamon rolls.

These look fantastic! Definitely bookmarked for next weekend! (And I love that Cook’s Illustrated was your source… they’ve become the place I turn to first when I’m looking for a recipe I know I can trust.)

Love how great your step by step directions with amazing photo’s make it easy to prepare. Made these over the weekend along with your chai banana bread and both were a huge hit! Will definitely make both recipes again.

I made these this morning for my crew and not only were they easy, but they looked amazing, smelled amazing, and tasted heavenly. The dough was light and had a good flavor complimented by the rich sweet filling. Thank you once again for a recipe with an excellent outcome made with ingredients in my pantry and refrigerator.

So glad you liked them, Erica! If you add too much flour during the kneading and rolling process or over-knead the dough, they could become a little dense. Try to add the flour sparingly (it should be just dry enough to work with) and have a light hand when kneading and rolling the dough. Hope that helps and thanks for leaving a comment!

Just made with 14 yr old son– these are AMAZING!!!
House smells like cinnamon and clove, buns tender and moist! We doubled the glaze because we spread and didnt drizzle. 😉 Thanks again for the late night snack that won’t make it til the morning!!!

Thank you for a wonderful Sunday morning breakfast! My boys and I enjoyed these in the back yard this morning. Unfortunately when I went to make the glaze I found out my cream cheese was no longer edible. So I used greek yogurt instead and they still came out tasting wonderful!

All your recipes look amazing, but this one, being the day before the weekend just hits the spot. And without yeast involved, it will probably make it to my favorite recipes binder. Thanks again for taking the time to share with us and shorten our learning curve! Love every week!